1 pound fresh picked green beans
3 fresh large lemons
1 cup salted whipped sweet cream butter
3 pieces salted pork fat with lean meat, approx. 1 inch X 1 inch block pieces
1 tablespoon fresh ground thyme
2 tablespoons typical table salt (note sea salt should not be substituted)
2 1/2 quarts water

Note....you can substitute store bought squeezed lemon juice, butter, thick bacon slices, and store bought pre-ground thyme....BUT....I guarantee you that it will taste very different. This turn of the century version is all about what was available on the farm at the time, and the fresh items bring that to life in the flavor. If you have a local farmers market, inquire about this 1 month before prep. Also, if you have an organic foods section and can catch a new shipment, it will probably be from a Summer crop and fresh enough to use. Don't believe me? I dare you to fix it both ways and compare them...have the family try them both, too. Its fresh goodness is like having a party in your mouth! Enjoy.

**If using fresh whole Thyme-it is best to purchase 1 month prior and dry in low humidity environment. Chop thyme in small pieces then allow to dry. **When buying pork fat, see the local butcher and ask for a 4 inch by 4 inch cut with meat marbling in it. Explain that it will be used for cooking/seasoning.

Set aside a 2-quart covered dish set near sink, to keep freshly cooked green beans hot and to serve from when done. Salad tongs may work best when serving from dish.

Also have a large mixing or serving spoon and a large serving fork available for final prep stages.

Use small hand grinder to ground up fresh Thyme, or a small roller pin over wax paper to crush up finely then set aside.

2 tablespoons of table salt, set aside.

Use a juicer to squeeze fresh lemon juice from 3 large lemons, then set aside.

Take 1 cup of salted sweet cream butter and set out at room temperature (70°F) for 1 hour, then use a whisk to whip butter until fluffy, then set aside.

Take larger chunk of salted pork fat and cut in half-you will need to cut 3 1 inch by 1 inch blocks....looking for meat and fat marbling-like you would in a good grilling steak to be present. Cut them and set them aside.

Take a 4-quart cooking pot with fitted lid, add 2 1/2 quarts of hot water, set on stove and allow to heat to vigorous boil.

Begin working on beans while water is heating to a boil.

Take strainer and wash 1 pound fresh green beans in lukewarm water. Remove beans from strainer to bowl or wax paper covered counter top and lay out beans flat. Remove all stems by snapping them off individually by hand; then toss them out.

When water is boiling, add salt and pork fat chunks. Allow to boil for 10 minutes uncovered. Resume hand work on green beans.

**Note-most fresh green beans will be between 2-4 inches long, and some longer/shorter depending on the variety. The ideal edible snapped green bean will be 1-inch long.

Take each green bean and snap either in half or in third's, possibly fourth's depending on its length. Once snapped, toss back into strainer. Take remaining 1 pound of fresh snapped green beans and wash then again in lukewarm water, then add into boiling water on stove.

Bring water, pork fat and green beans back up to a vigorous boil again. Allow to vigorously boil, uncovered, for 5 minutes, then turn down to a medium boil (but not as low as a simmer), covered, for 20 minutes. Check beans with a fork for tenderness. Fork should require only minimum pressure to pierce the green bean hull before sliding in, if not, continue for 10 more minutes-then check again.

**Note-fresh snapped green beans when cooked will not be (should not be) mushy like canned store bought precooked ones will. If you can not tell doneness using the fork test, then remove one bean...allow it to cool and take it between your first finger and thumb-pinch into it, and it should easily break apart if it is cooked properly.

Place strainer in sink, take beans and pour into strainer, once all water is strained, place pot in sink and strainer full of cooked green beans in/over it. Take fluffed room temp salted sweet cream butter and scoop onto steaming green beans to melt. Take freshly ground thyme and sprinkle over green beans. Take freshly squeezed lemon juice and pour over green beans, use serving fork and spoon to lightly toss, then remove green beans from strainer to covered 2-quart serving dish. Take juice in bottom of pot and pour back over green beans in servicing dish, then cover and serve.

Some folks will add fresh ground pepper to this last step. However, some say the addition of pepper detracts from the fresh ground thyme. Perhaps take 2 beans out....pepper one and not the other...try them both and see what you like best.

**Note...these beans are best eaten very warm, so may I suggest making this one of the last dishes placed on the table and consumed before allowing to get cold or even lukewarm. Last note....I always fix these for Thanksgiving and Christmas and New Year's...and as leftovers I can tell you they rewarm in the microwave wonderfully! Enjoy!

Submitted by: Anna Porter